Chocolate-Peanut Butter Bombe

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This irresistible frozen creation combines dulce de leche and peanut butter ice creams with sliced Snickers candy and crushed peanut butter cookies, then coats it all with a crunchy chocolate and peanut butter shell.

Total Time:
0:30

Prep:
0:25

Level:
Easy

Serves:
16

Ingredients

2 pt. chocolate peanut butter ice cream

2 pt. dulce de leche ice cream

8 fun-size peanut chocolate candy bars (such as Snickers)

8 peanut butter sandwich cookies

1 bottle chocolate & peanut butter shell ice cream topping (Reese’s)

Directions

Coat a 12-cup bowl with nonstick spray; line with plastic wrap, extending wrap over sides by at least the width of the bowl. Have a rimmed baking sheet ready.

Cut carton off chocolate peanut butter ice cream. Cut ice cream in 3⁄4-in.-thick rounds. Place slices in bowl to cover bottom and side to 1-in from top, cutting slices to fit. With a spatula, fill gaps. Freeze 20 minutes, or until firm. Meanwhile, refrigerate dulce de leche ice cream to soften slightly.

Up to 1 day ahead: Cut cardboard or a paper plate to fit on crumbs. Invert bombe and cardboard together onto a wire rack over a rimmed baking sheet. Remove bowl and plastic wrap. Quickly smooth any wrinkles. If ice cream starts to melt, refreeze before coating. Pour most of shell coating over bombe, using spatula to spread evenly to coat. Garnish with a drizzle of remaining coating. Transfer to serving plate. Freeze until serving.

Tips & Techniques

Can be made through Step 3 up to 2 weeks ahead. Step 4 can be done 1 day ahead.